Chicago Public Schools (CPS), one of the largest school districts in the United States, has partnered with Rebels Foods to offer plant-based chicken and waffles in about 100 schools. The initiative, launched in March to coincide with National Nutrition Month, leverages Rebellyous Foods’ plant-based chicken products to expand the nutritional and sustainable options available to students.
“CPS is proactive about sustainability and responding to the needs of our students by providing them with alternative proteins.”
Illinois is implementing initiatives to help schools adopt plant-based menus. In 2022, the state released a bill (House Bill 4089) mandating that all school districts in the state must offer plant-based meals upon request that meet federal nutritional guidelines.
The state is also at the forefront of alternative protein development, with UPSIDE Foods announcing it will build its first commercial cultured meat factory outside Chicago (though construction is currently on pause). Additionally, the government recently invested $680 million to establish the Illinois Fermentation Agriculture Biomanufacturing (iFAB) Technology Hub to strengthen biomanufacturing and precision fermentation capabilities.
Rebellyou’s public sector focus
Rebellyous Foods’ plant-based chicken products, such as patties and nuggets, are gaining popularity in U.S. schools. Last year, at the School Nutrition Association’s annual national conference, students said Rebels Foods nuggets tasted better than traditional chicken nuggets. Currently, the company’s products are available to more than 3 million students nationwide.
This expansion is part of Rebellyous Foods’ efforts to provide healthier and more sustainable food options in the public sector, such as schools and healthcare facilities, through a partnership with Vizient, a group purchasing organization in the healthcare sector.
Increased affordability and efficiency
Beyond serving the education sector, Rebellyous Foods is focused on improving the affordability and production efficiency of plant-based chicken. The company has developed an innovative technology that is currently in mock 2 stage. It is a fully continuous automated refrigerated dough system capable of producing over 5,000 pounds of plant-based chicken per hour. The technology is intended to support the company’s goal of reducing power and labor costs and reaching price parity with traditional chicken products.
“Chicago Public Schools is being proactive when it comes to sustainability and meeting the needs of our students by providing them with alternative proteins,” said Justin Britten, MPH RDN LDN, CPS Food and Nutrition Program Manager. By working with our vendor partners to provide the healthiest, most nutritious meals, our students get the most benefit.”
